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Brussel Leaf and Baby Spinach Sauté

Brussel Leaf and Baby Spinach Sauté

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant Brussels sprout leaf and baby spinach sauté offers a fresh and sophisticated take on seasonal greens. By separating the sprouts into individual leaves, they cook in seconds, retaining a beautiful vibrant colour and a delicate crunch that avoids the bitterness often associated with boiled brassicas. A light glaze of maple syrup and vinegar provides a subtle balance of sweetness and acidity, making this a standout side dish for any occasion.

As a nutritious vegan recipe, this dish is packed with antioxidants and vitamins from the fresh spinach and sprouts. The addition of toasted Marcona almonds provides a buttery texture and heart-healthy fats, elevating the simple ingredients into something special. It works wonderfully alongside a nut roast or served as a light, warm base for a grain-based salad.

Ingredients for Brussel Leaf and Baby Spinach Sauté

450g brussels sprouts
2 matskedar extra jungfruolivolja
1 tablespoon white wine or champagne vinegar
1 tablespoon maple syrup
4 koppar babyspenat
2 generous pinches of sea salt
70g Marcona almonds

How to make Brussel Leaf and Baby Spinach Sauté

Working with one brussels sprout at a time, peel each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining brussels sprouts.

Over medium heat, warm the olive oil in a large frying pan. Add all of the brussels leaves and sauté for about 30 seconds. Add the vinegar and maple syrup and toss to coat. Add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.

Sprinkle with the salt and Marcona almonds and serve immediately.

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